Two children have been hospitalised in serious condition after consuming locally-made falafel whilst on holiday in Egypt, only to discover the dish contained an ingredient they were allergic to. The families were unaware that the falafel had been made entirely from fava beans rather than the traditional chickpea base, leading to severe allergic reactions requiring emergency medical treatment upon their return to Israel.

Falafel is traditionally prepared using dried chickpeas as its primary ingredient, but regional variations exist across the Middle East and North Africa. In Egypt and some other countries, fava beans are commonly used as a substitute or alternative, a practice that can pose serious risks for those with legume allergies or specific sensitivities.

The incident highlights the dangers faced by allergy-sufferers when travelling abroad, where ingredient variations and labelling practices may differ significantly from home. The families have stated they took precautions by asking about ingredients, but were not informed of the substitution, leaving them unaware of the potential health risk.

Both children are receiving ongoing medical care following their hospitalisations. The cases serve as a reminder for travellers with food allergies to exercise heightened caution when dining in unfamiliar locations, where ingredient transparency and allergen awareness may not meet expectations familiar to visitors from other countries.

Source: Maariv — Original article in Hebrew.